Ingredients:

  • 1 lb spaghetti
  • 4 qts water
  • 2 tbsp kosher salt
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 180 g Parmesan cheese, freshly grated
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add spaghetti and cook for 1 minute less than the package directions for a perfect al dente texture. Before draining, reserve 1 cup of the starchy pasta water.
  2. Pat the shrimp dry with paper towels. Heat olive oil and 1 tbsp of butter in a skillet over medium-high heat. Add shrimp in a single layer; cook for 2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside.
  3. Lower heat to medium. Add the remaining 2 tbsp of butter and minced garlic; sauté for 1 minute until fragrant. Pour in the heavy cream and red pepper flakes; simmer for 3-5 minutes until slightly thickened. Stir in the grated Parmesan until melted and smooth.
  4. Add the cooked spaghetti and seared shrimp back into the skillet. Pour in 1/4 cup of the reserved pasta water and toss vigorously to emulsify the sauce.
  5. Stir in fresh lemon juice and chopped parsley. Season with salt and black pepper to taste before serving.